homemade Australian meat pies

Australian Meat Pies Recipe

Ingredients:

For the filling:

• 500g (1 lb) ground beef (or a mix of beef and lamb for a richer flavor)
• 1 tablespoon olive oil (or vegetable oil)
• 1 medium onion, finely chopped
• 2 cloves garlic, minced
• 1 carrot, finely grated or diced
• 1/2 cup frozen peas (optional)
• 1/2 cup beef broth (or stock)
• 2 tablespoons tomato paste
• 1 tablespoon Worcestershire sauce
• 1 teaspoon soy sauce
• 1 tablespoon plain flour (all-purpose flour)
• 1 teaspoon dried thyme
• Salt and pepper, to taste
• 1/4 teaspoon paprika (optional, for extra flavor)

For the pastry:

• 500g (2 ½ cups) shortcrust pastry (or store-bought, chilled)
• 500g (2 ½ cups) puff pastry (or store-bought, chilled)
• 1 egg, beaten (for egg wash)

Instructions:

1. Prepare the Filling:

• Heat the olive oil in a large skillet or frying pan over medium heat.
• Add the chopped onion and garlic, cooking for 3-4 minutes until softened and fragrant.
• Add the grated carrot and cook for another 2-3 minutes.
• Stir in the ground beef, breaking it apart with a spoon. Cook until browned, about 6-8 minutes.
• Once the meat is browned, sprinkle the flour over the meat and stir well to combine. This helps thicken the filling later.
• Add the tomato paste, Worcestershire sauce, soy sauce, and paprika (if using). Stir to combine.
• Gradually pour in the beef broth, stirring constantly. Bring to a simmer.
• Add the frozen peas (if using) and dried thyme. Continue to cook for about 5-10 minutes until the mixture has thickened to a stew-like consistency. Season with salt and pepper to taste.
• Remove from heat and allow to cool slightly.

2. Prepare the Pastry:

• Preheat your oven to 200°C (400°F).
• Roll out the shortcrust pastry to about 3mm (1/8 inch) thickness and line the base and sides of individual pie tins (preferably 4-6 small pie tins or a large pie dish).
• Once the pie tins are lined, set them aside.
• Roll out the puff pastry and cut it into circles (for individual pies) or a large enough circle to cover a large pie. You can use a bowl or lid to guide the size.

3. Assemble the Pies:

• Spoon the cooled meat filling into each pastry-lined tin.
• Place the puff pastry over the top of the pies, pressing around the edges to seal. Trim any excess pastry from the sides.
• Use a fork to crimp the edges of the pie and create small slits on top to allow steam to escape.
• Brush the tops of the pies with the beaten egg to create a golden, glossy finish.

4. Bake the Pies:

• Place the pies on a baking sheet and bake in the preheated oven for 20-25 minutes for individual pies (or 30-35 minutes for a large pie) or until the pastry is golden brown and puffed up.
• If the tops are getting too dark too quickly, cover the pies loosely with foil for the remaining baking time.

5. Serve:

• Let the pies cool for a few minutes before serving.
• Serve the meat pies with mashed potatoes, peas, or your favorite side dish.

Tips:

• Variation: You can add different vegetables to the filling, like mushrooms, sweet potatoes, or celery, depending on your preferences.
• Frozen Pastry: If using frozen shortcrust or puff pastry, make sure to defrost it in the refrigerator overnight.
• Freezing: These pies freeze well. After baking, let them cool completely and then wrap them tightly in plastic wrap before freezing. To reheat, bake from frozen at 180°C (350°F) for 25-30 minutes.

Enjoy your delicious homemade Australian meat pies!